Scottish Trifle-Lindsay Moore

1/2 an angel food cake, or more, depending on the size of your trifle bowl
strawberry or raspberry jam
2 c strawberries or raspberries (whichever you like best)
1 can fruit cocktail
1 carton whipping cream (8 oz)
1 t vanilla
1 T powdered sugar
chopped nuts
1 large box jello, strawberry or raspberry
1 L package instant vanilla pudding OR about 2 pints of Bird's custard

Slice cake into fingers and line bottom and sides of a large bowl.
Spread each finger with a little jam -- freezer jam is best. Cover
with berries and pour any juice that remains over all. (If there is no
juice, use some from the fruit cocktail, about 1/2 a cup.) Slice the
bananas thinly over the strawberries. (You can dip them in pineapple
juice beforehand to prevent any discoloration.) Chill. Make jello
according to the directions. Allow to set slightly, then add drained
fruit cocktail. Mix in, then pour over contents of bowl. Allow to set.
Make vanilla pudding or custard and pour over all. Allow to set. Whip
cream with vanilla and powdered sugar and spread over the top.
Decorate with some of your berries and chopped nuts. (Mom usually uses
maraschino cherries with the stems on and slivered almonds.) Chill 5-6
hours or overnight. Served from bottom of bowl, so everyone gets some
of each layer. Serves about 12.

Enjoy!